My mind has been exploding with painting ideas lately! I want to paint small. I want to paint big. I want to find time everyday to paint, which often seems impossible. So many other things get in the way. I originally painted this without the calligraphy, but it did not have enough life for me, so I flipped the painting and totally changed the look.
The is a 30″ by 40″ oil that I painted for my 1912 Bungalow home in California. I was very energized while painting this and loved the process. Such freedom in an abstract. It can look however you want it to look and feel. This one feels explosive to me and makes me smile. What art do you do to make you smile?
My blog is a little funny, as it combines two of the things I love to do in life: painting and cooking. I have Cherry Galette in the oven right now, with the first cherries our cherry tree has produced. Thinking about the richness of the red, reminded me of this painting I just finished last week. I’ll do a short blog on the Cherry Galette when it is done, as if you were to have food and art, this would be wonderful with a beautiful and rich Crocker & Starr Cabernet Sauvignon!
I’m not sure why, but I have always been fascinated with cows. I did grow up on a farm and when I was very young we had dairy cows. My grandfather attempted to teach me how to manually milk the cows. It was fun for about thirty seconds, or until the cow kicked you, or knocked over the bucket you had worked so hard to retrieve. They are just oddly shaped unusual creatures. To me they are beautiful! Funny thing is, I don’t eat much beef.
When we drove to Dillon Beach this last weekend, I was surprised to see so many cows, and so many different cows. I took lots of photos, hoping to come home and paint a few of them.
These are the photos, and I need to figure out which might be more painterly:
1. All “cows” are female. Males are called bulls or steer. Before having a calf for the very first time, a female is called heifer. Then, once she has her first calf, she becomes a cow.
2. There are over 800 different cattle breeds recognized worldwide (according to Wikipedia). For example, beef breeds are raised for their meat, and dairy breeds are raised to produce milk. At Clover Meadows Beef, we raise Angus-based cattle, which is a beef breed.
3. What do cows eat? Grass and sometimes grain. Cows don’t eat meat – ever. They’re always “vegetarian fed”. Therefore, if you ever see “vegetarian fed” on a beef label, you know it’s a marketing t
2. There are over 800 different cattle breeds recognized worldwide (according to Wikipedia). For example, beef breeds are raised for their meat, and dairy breeds are raised to produce milk. At Clover Meadows Beef, we raise Angus-based cattle, which is a beef breed.
3. What do cows eat? Grass and sometimes grain. Cows don’t eat meat – ever. They’re always “vegetarian fed”. Therefore, if you ever see “vegetarian fed” on a beef label, you know it’s only a “marketing term” designed to get sales.
4. Cows can see almost 360 degrees. As a result of this near-panoramic view, they can watch for predators from all angles. However, they don’t see well straight in front of them and they will typically turn their head to look at you.
5. Cows have an acute sense of smell and can detect odors up to six miles away.
6. Cows are very social and don’t like to be alone. For example, when a cow isolates herself it’s usually because she is sick or about to give birth.
7. Cows have no upper front teeth. Therefore, when they’re eating food, they press their sharp bottom teeth against the top hard palate of their mouth to cut blades of grass.
Cows spend about 10 hours a day lying down.
8. Cows will stand up and lay down about fourteen times a day.
9. Cows can sleep while they’re standing.
10. The first cow arrived in the U.S. in 1611 in Jamestown.
11. The main stomach of a cow, the rumen, holds up to 50 gallons of food that has been partially digested. To put that in perspective, a bathtub can usually hold 30-50 gallons of water. A cow will consume about 40 pounds of food in a day.
11. Farmers use ear tags as an animal identification system that helps keep track of important information about each animal, such as birth date, gender, age, weight, etc.
12. The main stomach of a cow, the rumen, holds up to 50 gallons of food that has been partially digested. To put that in perspective, a bathtub can usually hold 30-50 gallons of water. A cow will consume about 40 pounds of food in a day.
13. Farmers use ear tags as an animal identification system that helps keep track of important information about each animal, such as birth date, gender, age, weight,
14. Cows can see color. They can even see red. When you see a Matador waving a red flag at a bull (a male “cow”), the bull charges because of the flag’s movement.
15. The average body temperature of a cow is 102 degrees Fahrenheit.
16. Cows have 4 digestive compartments in one stomach – the rumen (this is where the cud comes from); the reticulum; omasum; and abomasum (this is sort of like a human’s stomach).
17. In the 1850’s, nearly every family in the U.S. had its own cow.
18. All cattle (even grass finished cattle) sometimes need to eat something other than grass in order to be healthy, like mineral. Like all animals, cattle require a balance of nutrients for survival. They receive these nutrients through their diet, which provides six basic cattle nutrients: water, carbohydrates, fats, protein, vitamins and minerals.
19. The hamburger debuted at the 1904 World’s Fair in St. Louis. Yum!
20. Almost 2,000 quarter pound hamburgers can be made from the ground beef in one cow.The hamburger debuted at the 1904 World’s Fair in St. Louis. Yum!The hamburger debuted at the 1904 World’s Fair in St. Louis. Yum!The hamburger debuted at the 1904 World’s Fair in St. Louis. Yum!
21. Cows have an acute sense of smell and can detect odors up to six miles away.
22. Cows are very social and don’t like to be alone.
23. Cows are strong swimmers! . They’ll tell you that many cows swim just as well, if not better than people. In some cases, cows swim across bodies of water as part of normal farming practices. For example, a herd of cattle in Ireland swim across a large lake each year to graze.
24. Cows are intelligent, emotional, and affectionate creatures forming strong social bonds within their herd and with humans. Cows show their affection with cute and friendly behavior much like a dog would; for example following you, licking you, and letting you pet them.
25. Cows can’t bite because they don’t have top front teeth. They may “gum” you, but they can’t bite you. Cattle do have molars on the upper and lower jaw, but their incisors are only the lower jaw. As a cow gets older, their teeth shows more wear.
26. Cows can’t vomit!
27. You can walk a cow up the stairs but they can’t walk back down them! Their knees don’t bend the right way.
28. Holstein cows are the ones that are white with big black splodges or spots on them. Like fingerprints on humans, these spots are unique to each cow. There are no two cows with the same patterning on them.
Why is cow poop called cow pie?
Cow dung has a soft texture and tends to be deposited in a circular shape, which gives dung patches their alternate names of cow pies and cow pats. The feces is a good manure when used correctly. … Cow dung “chips” are used in throwing contests, and cow pie bingo is played as a game.
Dried cow dung was used for fuel by early settlers in the American West.
Cow Chip Throwing is taken quite seriously by some, but I am guessing not the cow!
Cow Chip Bingo is an entirely different game.
A grid is set up, typically on an outdoor field, comprised of numbered, one-yard squares. Spectators buy tickets that stake out a specific square. If Bessie chooses your real estate to do her business, then shazaam: You’re a winner, with prizes running upwards of $10,000.
Typically only one cow takes the field, but flashier fundraisers release up to four. In multi-cow play, the first dookie earns a grand prize, with lesser awards for second and third poopers.
Some onlookers will try cajoling the cow to visit their plot; “Come over here, I’ll rub your belly!” in Wells, Minnesota. To stave off this kind of trickster, the town of Anaconda, Montana doesn’t allow its cows to go free-range. They are led around by harness, ensuring equal time spent in each square. It may seem like an austere approach to a light-hearted game, but consider the stakes: Anaconda’s game pot was $6,000 this year.
In Missoula, the playing field is bounded by an electric fence. Purportedly this is to keep Blessame from escaping as one year, she made a break for freedom. Admittedly it helps with rowdy spectators.
It’s not like cows will reliably poop within the lines. What happens when manure lands in multiple squares? Turns out, it’s all in the percentages. There’s typically a judge who determines which square contains the most dung. They’ve been able to eyeball winners thus far, but are prepared to use a scale in close cases: the cow bingo version of a photo finish.
Talk about a quick and easy, yet tasty dinner. I paired with a nice salad and a good Pinot Noir.
For the Grits:
3 cups water
1 teaspoon kosher salt
3/4 cup uncooked quick-cooking or regular grits not instant
1 tablespoon unsalted butter
1/2 teaspoon black pepper
1/2 cup freshly grated sharp cheddar cheese, about 2 ounces ( I used about 4 oz)
1/4 cup freshly grated Parmesan cheese, about 1 ounce, plus additional for serving
1/4 cup chopped green onions white and green parts, plus additional for serving
For the Shrimp:
2 teaspoons EVOO
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 pound medium shrimp, 25 count, peeled and deveined, with tails on
Instructions
In a 3 quart saucepan, bring the water to a boil. Add the salt, then slowly add the grits in a thin stream, stirring constantly. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 minutes. Remove from heat, then stir in the butter, black pepper, cheeses, and green onions.
Meanwhile, preheat the oven to 400 degrees F.
In a large bowl, stir together the olive oil, garlic, paprika, thyme, oregano, cayenne, salt, and pepper. Add the shrimp and toss gently to coat. Spread the shrimp in a single layer on a baking sheet lined with aluminum foil. Roast the shrimp for 5 to 6 minutes, until just pink and cooked through.
Serve a top the grits, sprinkled with additional Parmesan cheese and green onions.
Every birthday for years I made my three sons a Dobos Torte for their birthdays. My middle son really did not like chocolate as he grew older, so we changed his to a white cake with fresh strawberries. I had not made one in years and saw a six-layered Dobos Torte in Bake Magazine. It looks a lot more complicated than it is. I could not find the recipe online so I photographed it out of the magazine and hope you can read it.
This is my oldest son, now 41 cutting the Dobos Torte I made for family on Mother’s Day 2021. I think everyone enjoyed it. I sure did.
Garlic (Allium sativum), is used widely as a flavoring in cooking, but it has been used as a medicine throughout ancient and modern history; it has been taken to prevent and treat a wide range of conditions and diseases.
Garlic belongs to the genus Allium and is closely related to the onion rakkyo (an onion found in Asia), scallion, chive, leek, and shallot. It has been used by humans for thousands of years and was used in Ancient Egypt for both culinary purposes and its health and therapeutic benefits.
National Garlic Day may be a holiday best celebrated alone or with a hefty box of breath mints and a very charitable loved one, but few foods are as deserving of their very own day of recognition as the amazing, edible bulbous plant. Celebrate National Garlic Day on April 19 with your favorite garlic-laced meal and a few fun facts about this delicious, flavor-packed add-in that can do almost anything, from reducing your cholesterol to keeping vampires at bay.
11 Things You Might Not Have Known About Garlic
1. YOU CAN EAT MORE THAN JUST THE STANDARD GARLIC CLOVE.
When you think “garlic,” you inevitably picture garlic cloves, but despite the ubiquity of that particular image of the plant, it’s not the only part you can eat. Green shoots that can be especially delicious and tender when they’re young. Think of them as garlic-flavored scallions. They make a wonderful addition to pestos, soups, and butters.
2. CHINA PRODUCES THE MOST GARLIC.
Garlic is native to central Asia and has long popped up in European and African cooking, too. But it’s China that currently holds the record for most garlic grown, China grows a staggering two-thirds of the world’s garlic, believed to be around 46 billion pounds per year.
3. AVERAGE CONSUMPTION OF GARLIC IS BELIEVED TO WEIGH IN AT AROUND TWO POUNDS PER PERSON.
Even with just two pounds, that means eating roughly 302 cloves per person per year.
4. GARLIC’S HEALTH BENEFITS ARE MYRIAD, INCLUDING AN ABILITY TO REDUCE CHOLESTEROL.
The best way to release the health-happy power of garlic is to cut it, which turns garlic’s thiosulfate compounds into allicin, an antibiotic and antifungal that is believed to reduce “bad” cholesterol as it inhibits enzymes from growing in liver cells.
5. ALLICIN IS ALSO GOOD AT COMBATING HEART DISEASE.
Allicin helps nitric oxide release in the blood vessels, relaxing them and bringing about a drop in blood pressure. . Keeping blood vessels relaxed and lowering blood pressure is good for the heart and the rest of the vascular system.
6. GARLIC CONTAINS VITAMINS, MINERALS, AND ANTIOXIDANTS THAT ARE GOOD FOR YOU.
Garlic bulbs are filled with potassium, iron, calcium, magnesium, manganese, zinc, selenium, beta-carotene, zeaxanthin, and Vitamin C.
7. GARLIC’S USE AS A HEALTH AID DATES BACK TO ANCIENT HISTORY.
It’s believed that Egyptian pharaohs plied their pyramid builder with garlic for strength, and an ancient Egyptian medical document, the Ebers Papyrus counts 22 different medicinal uses for the plant. Garlic pops up in texts from Virgil, Pliny the Elder, Chaucer, and Galen, all of which detail its various uses and share lore about the magic plant.
8. DESPITE ITS ASIAN ORIGINS, ITS NAME IS DERIVED FROM ANGLO-SAXON SPEECH.
A combination of two Anglo-Saxon words—“gar” (spear) and “lac” (plant)—is believed to be the source of the plant’s name, specifically in reference to the shape of its leaves. ,
9. GARLIC’S REAL HEALTH BENEFITS ARE PROBABLY THE REASON FOR ONE OF ITS MOST PREVALENT MYTHS.
Garlic had long been recognized as a wonderful health aid before writer Bram Stoker introduced the concept of the vampire, a beast repelled by garlic to the public with his 1897 novel Dracula. In the book, he uses it as a protective agent, and it’s believed that Stoker lifted that idea from garlic’s many medicinal purposes, particularly as a mosquito repellent.
10. YOU CAN USE GARLIC TO MAKE GLUE.
The sticky juice that’s in garlic cloves is often used as an adhesive, especially for delicate projects that involve fragile items like glass. You just need to crush it to get to the sticky stuff which, despite its smell, works surprisingly well as a bonding agent for smaller jobs.
11. GARLIC CAN CLEAR UP SKIN TROUBLES.
You can battle both acne and cold sores with garlic, simply slice cloves in half and apply them directly to the skin. Hold for a bit, as long as you can stand and while the smell might not be the best, the antibacterial properties of the miracle plant will speed along the healing process.
Here is a great article by Food52 about buying and using garlic:
National Garlic Day may be a holiday best celebrated alone—or with a hefty box of breath mints and a very charitable loved one—but few foods are as deserving of their very own day of recognition as the amazing, edible bulbous plant (okay, “bulbous plant” might not sound super appetizing, but it’s certainly accurate). Celebrate National Garlic Day on April 19 with your favorite garlic-laced meal and a few fun facts about this delicious, flavor-packed add-in that can do almost anything, from reducing your cholesterol to keeping vampires at bay.
1. YOU CAN EAT MORE THAN JUST THE STANDARD GARLIC CLOVE.
When you think “garlic,” you inevitably picture garlic cloves, but despite the ubiquity of that particular image of the plant, it’s not the only part you can eat. Hard-neck varieties of garlic produce “scapes,” green shoots that can be especially delicious and tender when they’re young. Think of them as garlic-flavored scallions. They also make a wonderful addition to pestos, soups, and butters.
2. CHINA PRODUCES THE MOST GARLIC.
Garlic is native to central Asia and has long popped up in European and African cooking, too. But it’s China that currently holds the record for most garlic grown. Per a 2012 study, China grows a staggering two-thirds of the world’s garlic, believed to be around 46 billion pounds per year.
3. AVERAGE CONSUMPTION OF GARLIC IS BELIEVED TO WEIGH IN AT AROUND TWO POUNDS PER PERSON.
4. GARLIC’S HEALTH BENEFITS ARE MYRIAD, INCLUDING AN ABILITY TO REDUCE CHOLESTEROL.
The best way to release the health-happy power of garlic is to cut it, which then turns garlic’s thio-sulfinite compounds into allicin, an antibiotic and antifungal that is believed to reduce “bad” cholesterol, as it inhibits enzymes from growing in liver cells.
5. ALLICIN IS ALSO GOOD AT COMBATING HEART DISEASE.
Allicin helps nitric oxide release in the blood vessels, relaxing them and thus bringing about a drop in blood pressure. Keeping blood vessels relaxed and lowering blood pressure is good for the heart and the rest of the vascular system (and it’s tasty).
6. GARLIC CONTAINS TONS OF VITAMINS, MINERALS, AND ANTIOXIDANTS THAT ARE GOOD FOR YOU, TOO.
The bulbs are packed with potassium, iron, calcium, magnesium, manganese, zinc, selenium, beta-carotene, zeaxanthin, and Vitamin C.
7. GARLIC’S USE AS A HEALTH AID DATES BACK TO ANCIENT HISTORY.
It’s believed that Egyptian pharaohs plied their pyramid-builders with garlic for strength, and an ancient Egyptian medical document—the Ebers Papyrus—counts a stunning 22 different medicinal uses for the plant. Garlic also pops up in texts from Virgil, Pliny the Elder, Chaucer, and Galen, all of which detail its various uses and share lore about the magic plant.
8. DESPITE ITS ASIAN ORIGINS, ITS NAME IS DERIVED FROM ANGLO-SAXON SPEECH.
9. GARLIC’S REAL HEALTH BENEFITS ARE PROBABLY THE REASON FOR ONE OF ITS MOST PREVALENT MYTHS.
Garlic had long been recognized as a wonderful health aid before writer Bram Stoker introduced the concept of the vampire—a beast repelled by garlic—to the public with his 1897 novel Dracula. In the book, Van Helsing uses garlic as a protective agent, and it’s believed that Stoker lifted that idea from garlic’s many medicinal purposes, particularly as a mosquito repellent (think of the blood-sucking).
10. YOU CAN USE GARLIC TO MAKE GLUE.
The sticky juice that’s in garlic cloves is often used as an adhesive, especially for delicate projects that involve fragile items like glass. You just need to crush the cloves to get to the sticky stuff which, despite its smell, works surprisingly well as a bonding agent for smaller jobs.
11. GARLIC CAN CLEAR UP SKIN TROUBLES.
You can battle both acne and cold sores with garlic, simply by slicing cloves in half and applying them directly to the skin. Hold for a bit—as long as you can stand!—and while the smell might not be the best, the antibacterial properties of the miracle plant will speed along the healing process.
This is a great article from Food52 on how to buy and use garlic.
There are many, many varieties of garlic, but they can all be classified as either hardneck or softneck garlic. Softneck garlic truly has a soft neck, meaning the central stalk is pliable enough to be manipulated — this is the type used to make garlic braids. Softneck garlic tends to be milder in flavor and to have more cloves per bulb (up to 20!); hardneck garlic, on the other hand, has fewer cloves but they’re larger (3, last photo) and easier to peel.
When you buy garlic, as is true when you buy onions, you’re looking for hard, dry bulbs; like onions, they’ve been cured, which means they will last longer and store well. After being cured, the roots and stalk (1, photo below) are trimmed and the outermost layer of paper wrappers is removed. The garlic is ready to hang out in a cool, dry place in your home for months. Both types of garlic store well once cured, but softneck garlic will keep for a much longer time than hardneck, which is why you’ll usually find softneck garlic at grocery stores.
If stored long enough, you’ll eventually see little green sprouts in your garlic cloves. We generally don’t bother with removing them, but if you prefer to, just flick them out with the tip of a sharp knife. ( Iread once that they are a bit bitter, so I remove them)
For those who think garlic is garlic, it isn’t all the same. Different varieties carry unique flavor profiles, but you’ll likely have to head to your local farmers market to try varieties like Inchelium Red, Kettle River Giant, Purple Glazer, and Sicilian Silver. Once you leave the supermarket, you’ll see more color variation, like purple streaks (2) in both the bulb wrappers and the cloves.
Once you get to know your local garlic farmer, you’ll have an easier time getting your hands on garlic at other stages of growth early season treats like green garlic and garlic scapes(the latter of which are only produced by hardneck garlic) and wet or fresh garlic (which is fully mature garlic that is eaten immediately after it has been harvested, without going through the curing process).
If you’ve ever come across black garlic, that’s not a specific variety, it’s garlic that’s gone through fermentation and the flavor could be described as having a lot going on: “First there’s a hit of sweetness, followed by a faint hint of smoke, then a pungency that lingers long after the sweetness is gone.” If you’ve tried it and you weren’t immediately converted to its charms, cook with it, as the flavor changes with heat.
For some, garlic cloves can be as aggravating as shallots. as recipes will call for a set number of cloves, but when heads of garlic can have such a wide range of clove sizes, there’s room for interpretation. We assume a mediumish-sized clove of garlic is about a half teaspoon once minced.
It’s hard to find a savory dish that we don’t like to use garlic in, but if garlic isn’t the first thing you reach for when you start cooking, we’ve got 5 ideas to get you started using more of it:
Pair garlic with your favorite protein: Try it with any protein
An easy and fast dinner for a weeknight. I prepared the chopped onion and garlic in the morning, so I just had to add it to the Risotto as I was cooking it. I took some frozen peas out of the freezer and had some fresh broccoli in the refrigerator left over from Farmers Market, so cut it up and got it ready.
Risotto is an easy dish, but you do have to watch and stir and watch and add more liquid. I took a bottle of wine out of the refrigerator and put it on the counter to bring to room temperature. Most people tell you to add everything “hot” to the pan, once you add the rice and EVOO, but I add at room temperature, mostly because I am a little lazy. I almost always have frozen chicken stock, so throw it in the microwave to warm, while I am cutting up veggies.
Garlic Parmesan Risotto
Risotto in 17-25 minutes?! I’m in! Garlic Parmesan Risotto may be the star of the show we call “dinner” in this easy side – it’s sure to please the whole family!CourseSide DishCuisineItalianPrep Time5 minutesCook Time20 minutesTotal Time25 minutesServings4Calories367kcalAuthorKylee Cooks
Ingredients
1/2 medium onion diced finely
4 cloves garlic minced
1 Tb s EVOO
2 Tbs butter
4 cups chicken stock
dry white wine ( I use whatever is left over in the refrigerator, so maybe half a bottle). Cheap wine gives you cheap flavor.
1 cup arborio rice
1 cup freshly grated Parmesan cheese plus extra for serving ( I only use Reggiano Parmigiano, so the flavor is the best it can be)
3 Tbs freshly chopped parsley ( I pick it from my garden, and be sure to remove all the stems, as they are bitter)
Peas and Broccoli or what ever veggie you want to add.
Instructions
Add butter and oil to a large skillet over medium heat.
Add the onions and cook until just tender, then add the garlic. Cook 1 minute longer.
Add the rice and toss to coat, (making sure oil gets onto every grain of rice if you can). Remember I did mine ahead of time.
Add the wine and stir until it is absorbed.
Add 1 ladle of stock and stir until it absorbs.
Repeat this until you have used almost all of the stock -(It should take about 17-25 minutes). Taste to make sure it is the texture you want to eat it. Not mushy, but not too al dente.
After adding the last ladle of stock, add the parsley, and promptly add the cheese.
Let it absorb until it is creamy and thick, but not soupy.
Serve, adding extra parmesan if desired.
Seared Scallops
Preheat a cast iron skillet over medium high heat.
In the meantime, pat the scallops very dry with a paper towel. Sprinkle the scallops with salt and pepper, to season.
When the pan is hot, add EVOO, then drop in your scallops, giving them enough room in between so they don’t steam each other. The scallops should make a sizzling noise when you put them in the pan.
Cook the scallops for 2 minutes, or untill you can see a little brown on the edges, making sure not to move them or touch them at all.
Flip the scallops over with a pair of tongs, and add the butter to the pan. Let the scallops cook for 1 more minute, basting the scallops with the butter.
Remove the scallops from the pan and serve over Risotto!
We served this with a Bennett Lane Pinot and loved the dinner. My granddaughter, age ten had joined us for dinner and ate two huge helpings, more that my male friend. She is quite slight, but can really eat if she loves it! Enjoy!
Having lived in the Pacific Northwest for over thirty years, I love Salmon of all types and cooked in a variety of different ways. I found this sort of accidentally online and thought I might try it with some of the beautiful parsley I grow in my herb garden. I planted my garden several months ago and it is finally starting to take off. The following bright and flavorful parsley oil makes a great salmon sauce. I served it with bacon wrapped asparagus for the perfect dinner. We paired it with a nice Pinot Noiir.
Ingredients
For the parsley salmon sauce: 1 cup packed fresh parsley leaves 1/2 cup extra virgin olive oil 1/4 cup freshly squeezed lemon juice 1 large clove garlic, peeled 1 tablespoon apple cider vinegar 1 teaspoon sea salt 1/2 teaspoon freshly ground black pepper For the Whole30 salmon: 4 3-ounce salmon llets, skin on 2 tablespoons olive oil sea salt freshly ground black pepper
Instructions
First, make the salmon sauce: combine all of the ingredients in a high-speed blender, and pulse until very smooth. Pour into a jar, and set aside.
Next, sprinkle salt and pepper on each side of the salmon llets, and heat a large skillet over medium-high heat.
Preheat the oven to 400-degrees F.
Add the olive oil to the pan, and then add the salmon, SKIN SIDE DOWN.
Watch the salmon cook on the edges. When it’s half-way cooked, move the skillet to the oven to nish cooking. No need to ip this salmon!
Cook the salmon in the oven to your desired level of doneness. I like my salmon a little red in the middle, so I cook it for 8-10 minutes, but if you prefer it all the way done, cook it for 12-15 minutes.
Remove the salmon from the skillet, place on a serving dish and drizzle with the pars
Bacon Wrapped Asparagus is one of the best recipes for easy entertaining! Cook it in the oven, on the grill, or stove. Crispy and flavorful every time! It is so easy in the oven and you can cook it at the same temperature as the fish. I like to make many things with asparagus. The other night we had a simple asparagus soup. I used the leftover asparagus, cut up and added to our dinner salad.
Ingredients
1 pound asparagus spears trimmed (about 20 to 24 spears)
1 Tbl Olive Oil
1/2 teaspoon black pepper
8 strips thick-cut bacon
Instructions
Place a rack in the center of your oven and preheat the oven to 400 degrees F. For easy cleanup, line a large rimmed baking sheet with parchment paper. ( and I put tin foil under this to make sure there is no mess)
Place the asparagus in a large bowl or on the prepared baking sheet. Drizzle with the olive oil and sprinkle with salt and pepper. Toss to coat. Count the spears and divide the total number by 8. Gather that number of spears (likely 2 to 4 spears, depending upon their thickness) and hold them together in a single bundle. Starting midway to the top, wrap the bundle with one piece of bacon (overlap the starting end of the bacon slightly to secure it) and place the bundle on the prepared baking sheet, seam-side down. Repeat with the remaining spears.
Bake until the bacon is crisp and the asparagus is tender, about 22 to 28 minutes, depending upon the thickness of your bacon and how crisp you’d like it to be. Serve warm or at room temperature.
Note
You can add additional toppings, such as balsamic glaze, cheese, honey, and more!
Thought you might like to see a photo of my growing, still growing Herb Garden in California.
Note that the parsley is taking over the world and the chives are not doing so well yet! Hopefully they will take off growing soon, as they tried to take over my garden in Washington.
Make this hearty traditional French dinner of savory crêpes with a creamy sauce.
Buttery in flavor and delicate in texture, crêpes are paper thin, soft, pancake-like wrappers that are the ideal vessel for both sweet and savory fillings. Like my mother, I more often use crêpes for savory fillings, like this salmon-spinach one, but they are just as delicious when reheated in a little butter and sugar, folded, and served with a drizzle of chocolate sauce or filled with glazed cinnamon apples.
Crêpes are traditionally made in special, shallow steel pans, but I find that most home cooks, especially those new to crêperie, have an easier time with a small nonstick pan with sloping sides and an 8-inch-diameter flat bottom — inexpensive and perfect for crêpe making. If you’re new to crêpe making, I suggest making a double batch of the batter and try using a bit more batter than what’s called for (use a smidge over 1⁄4 cup) while you get used to rotating and tilting the pan to coat it evenly. The crêpes will be a bit thicker but still good. As you move through the batch, reduce the amount of batter until the crêpes are thin and delicate. We served this with a lovely Pinot Noir.
French Fare: Salmon And Spinach Crêpes
Prep Time: 45 minutes
Cook Time: 45 minutes
Level of Difficulty: Easy
Serving Size: 2
Ingredients
Crêpes
1 cup whole milk
1 cup unbleached all-purpose flour
3 large eggs
7 tablespoons unsalted butter, melted, divided
1/4 teaspoon fine sea salt
Sauce
1 1/2 tablespoons unsalted butter
1 tablespoon unbleached all-purpose flour
3/4 cup plus 2 tablespoons whole milk
2 to 3 tablespoons freshly squeezed lemon juice
Pinch of ground cayenne pepper
coarse salt and freshly ground black pepper
Filling
1 tablespoon olive oil
1 large garlic clove, minced
1/2 cup baby spinach, trimmed
2 tablespoons sun-dried tomatoes packed in oil, drained and chopped
1/2 teaspoon freshly squeezed lemon juice
coarse salt and freshly ground black pepper
To assemble
2 crêpes
2 4-ounce boneless, skinless salmon fillets (1 inch, 2.5 cm, thick at the center)
1 tablespoon ground Parmigiano-Reggiano cheese
2 tablespoons thinly sliced fresh chives, for garnish
Directions
For the crêpes
Put the milk, flour, eggs, 5 tablespoons of the melted butter, and the salt in a blender. Blend until very smooth, about 1 minute, stopping once or twice to scrape down the sides. Pour the batter into a medium bowl, cover, and set aside at room temperature for about 30 minutes.
If the batter has been refrigerated, allow it to come to room temperature. Set a 10-inch nonstick skillet with sloping sides and an 8-inch bottom over medium heat until droplets of water immediately evaporate upon hitting the pan. Using a folded paper towel, coat the skillet with a little of the remaining melted butter. Working quickly, pour a scant 1⁄4 cup batter into the center of the pan while lifting the pan and rotating and tilting it clockwise to cover the bottom evenly with the batter. Cook until lacy golden brown on the bottom, about 1 minute. Carefully slide a heatproof spatula under the crêpe and turn it over, then continue cooking for another 30 seconds, until the crêpe is just beginning to brown in spots. Slide the crêpe onto a wire rack. Repeat with the remaining batter, lightly greasing the pan when necessary (about every other crêpe) and stacking the crêpes as they are cooked.
For the sauce
Whisk the butter in a small saucepan over medium heat until melted and bubbling. Add the flour and cook, whisking constantly, until smooth and bubbling but not browned, 1 minute. Pour in the milk and continue cooking, whisking constantly, until thickened and boiling. Cook for 1 minute, then slide the pan off the heat. Add the lemon juice, cayenne, and salt and pepper to taste, then whisk until blended. Taste and adjust seasonings as needed. Set aside to cool.
For the filling and assembly
Warm the oil in a medium, ovenproof skillet over medium heat, then add the garlic and cook, stirring frequently, until light brown and fragrant, about 2 minutes. Add the spinach and cook, stirring frequently, until it’s wilted and well coated with the oil. Slide the pan off the heat, add the sun-dried tomatoes, lemon juice, and salt and pepper to taste, and toss until blended. Taste and adjust seasonings as needed. Set aside to cool.
Position a rack in the center of the oven and heat the oven to 425°F. Have ready the crêpes, sauce, and spinach.
Arrange the crêpes on the counter. Place a salmon fillet down the center of each crêpe and season with salt and pepper. Spoon the spinach mixture evenly on top of the salmon. Fold one side of the crêpe up and over the filling and repeat with the other side. Arrange seam-side up, about ¾ inch apart, in the same skillet.
Spoon the sauce evenly over the crêpes and sprinkle with the cheese. Bake until the sauce is bubbling, the top is browned, and the salmon is cooked, 18 to 20 minutes. Move the skillet to a rack, sprinkle with the chives, and serve immediately.
Cooking mussels may seem intimidating, but this recipe is quick and easy. The white beans to turn this classic mussels-in-white-wine-sauce dish into a heartier weeknight meal. Serve with whole-grain crusty bread to sop up the flavorful broth. I found this recipe in Eating Well and it was a big hit in our house.
Ingredients
Ingredients
2 tablespoons extra-virgin olive oil
4 cups grape tomatoes, halved ( I forgot to half them initially, so had to go back to the pot and do them one at a time. It is very important for the taste to do this.)
1 medium shallot, sliced
3 cloves garlic, thinly sliced ( I used four or five as I always say, garlic is yummy and so good for you! No vampires in this house)
1 teaspoon chopped fresh thyme, plus more for garnish
¼ teaspoon crushed red pepper
1 (15 ounce) can no-salt-added white beans, rinsed
2 pounds mussels, scrubbed and debearded if necessary (see Tip)
½ cup dry white wine
Lemon wedges for serving
Directions
Heat oil in a large pot over medium-high heat. Add tomatoes and shallot; cook, stirring occasionally, until the tomatoes start to release their liquid, 1 to 2 minutes. Stir in garlic, thyme and crushed red pepper; cook until fragrant, about 1 minute. Add beans and stir to combine. Place mussels on top and pour in wine. Cover and cook until the mussels open (discard any unopened mussels), 5 to 6 minutes. Serve with lemon wedges and garnish with more thyme, if desired. How easy it that and it was delicious!
Tip: To clean mussels, rinse well under cold running water and use a stiff brush to remove any barnacles or grit from the shell. Discard any mussels with broken shells or any shells that remain open after you tap them lightly. Pull off any fibrous “beard” that might be pinched between the shells; the “beards” of most cultivated mussels are already removed.
So easy and delicious and amazingly yummy! Made a few changes to the recipe I found in one of my cooking magazines. I doubled the amount of spinach used, added a little more homemade stock, did not add croutons and cooked my fresh spinach in the microwave to save time.
I view a lot of blogs that show step by step photos of all the simple food they prepare. At risk of being considered a food snob, I think all the illustrations are unnecessary if you know anything about cooking. I like to skip to the recipe and get to work. If you ever need assistance with a recipe, just let me know!
INGREDIENTS
2 tbsp. extra-virgin olive oil
1 onion, chopped
1 bunch green onions, chopped
1 cloves garlic, minced ( I used four and it was perfect)
russet potato, peeled and chopped into 1/2″ cubes
2 lbs fresh spinach, thick stems trimmed ( I did not trim it and the recipe called for 1 lb, but 2 was great. I precooked it in the microwave in big bowl to save time)
4 cups low-sodium chicken or vegetable broth (I used about 6 cups and make my own, so it has a lot more flavour.)
Kosher salt
Freshly ground black pepper
1/2 cup heavy cream, plus more for garnish
FOR THE CROUTONS ( did not add croutons, but served with Irish Soda Bread I had made the day before)
3 tbsp butter
1 cup cubed bread
Kosher salt
DIRECTIONS
In a large pot or dutch oven over medium heat, heat oil. Add onion and green onions and cook until beginning to soften, about 5 minutes. Stir in garlic, then add potato and spinach. Pour over broth and bring to a boil. Cook, stirring occasionally, until spinach is bright green, and potatoes are tender, 15 minutes. Season with salt and pepper.
Use an immersion blender to blend soup until smooth. Stir in cream.
Garnish with more cream and croutons.
MAKE CROUTONS
In a medium skillet over medium heat, melt butter. Add bread in a single layer and cook, tossing often, until bread is golden all over, about 3 minutes.
Drain on paper towels and season immediately with salt.
We served this with a 2017 Suisun Valley Red Wine Petite Sirah from the Lanza Family Vineyard. Perfection!
